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Gluten Free Upside-Down Banana Cake
Prep time
Cook time
Total time
Easy Gluten Free Upside-Down Banana Cake
Author: Jan Withington
Recipe type: Dessert
Serves: 1 cake
Ingredients
- 1½ cups gluten free all-purpose flour
- ½ teaspoon Bob's Red Mill Xanthan Gum - gluten free
- ¼ cup 100% Maple Syrup - naturally gluten free
- 1 teaspoon gluten free vanilla extract
- ½ teaspoon gluten free cinnamon
- 1 teaspoon gluten free baking powder
- ¼ cup packed light brown sugar
- pinch of salt
- 1½ sticks butter, melted and cooled
- 1 cup granulated sugar
- 3 ripe bananas, cut lengthwise
- 4 eggs, at room temperature, beaten
Instructions
- Preheat oven to 350 degrees F.
- Wrap aluminum foil around the outside of a spring form pan to prevent syrup from leaking. Then grease the inside with butter.
- On a pan, melt 4 tablespoons butter then add the brown sugar, maple syrup and cinnamon. Cook until starts to bubble. Pour the mixture on the prepared pan.
- Arrange the bananas cut side down the way you like it.
- Cream together the remaining butter, granulated sugar, vanilla and eggs.
- In a bowl, mix the flour, baking powder, pinch of salt and xanthan gum then gently add it to the egg mixture. Pour the batter unto the pan with the bananas.
- Bake from 45 to 50 minutes or until the center springs back when lightly touched. Cool in the pan for few minutes before transferring to a wire rack to completely cool.
- Invert the cake to a platter. Serve
